Greek Chicken Lemon Rice (Print Version)
# Ingredients:
01 -
1.5 pounds chicken thighs, boneless and skinless.
02 -
3 tablespoons olive oil, divided.
03 -
2 teaspoons dried oregano, divided.
04 -
1 teaspoon paprika.
05 -
½ teaspoon salt, plus more to taste.
06 -
¼ teaspoon red pepper flakes.
07 -
8 ounces grape tomatoes, cut in half.
08 -
5 garlic cloves, finely chopped.
09 -
5 ounces fresh spinach leaves, roughly chopped.
10 -
4 tablespoons fresh lemon juice, divided.
11 -
2 cups jasmine rice, cooked.
12 -
1 can (15 ounces) chickpeas, drained.
13 -
6 ounces feta cheese, cut into small cubes.
14 -
Fresh oregano sprigs for garnish.
# Instructions:
01 -
Mix oregano, paprika, salt, and red pepper flakes. Sprinkle over chicken thighs, coating both sides.
02 -
Heat a large skillet over medium heat. Add 2 tablespoons oil and cook chicken for 5 minutes each side until golden and cooked through (165°F). Remove from pan.
03 -
In the same pan, add half the tomatoes, garlic, 1 teaspoon oregano, and salt. Cook 2 minutes until tomatoes soften. Add spinach and cook until wilted.
04 -
Stir in cooked rice, chickpeas, 3 tablespoons lemon juice, and remaining tomatoes. Heat through while stirring.
05 -
Mix feta cubes with 1 tablespoon each of oil and lemon juice, plus oregano. Fold half into the rice mixture.
06 -
Return chicken to pan, top with remaining feta mixture, and garnish with fresh oregano. Season to taste.
# Notes:
01 -
Keep an eye on the oil temperature while cooking chicken to prevent burning, as those juices will flavor the rice.
02 -
For best results, bring chicken to room temperature before cooking.